This is a great recipe for pot pie. We use Canada goose, but you could try it with duck, venison, wild turkey, pheasant, or even chicken.
1 goose breast-about 1.5 lbs-diced into 1/4" cubes and browned
2 T. butter
1/2 c. water
1c. thin sliced carrot
1 medium potato, 1/4" cubes
1/2 c. celery
1/2 c. chopped onion
1/2 c. frozen peas
2/3 can of condensed cream of mushroom soup. Do not add the liquid.
Use your favorite double pie crust recipe. I use a 1948 1st edition "Joy of Cooking". For the wash on the crust I use 1 whole egg+a splash of cream or 1/2 and 1/2.
Heat over to 375, Prepare Crust, put crust dough in fridge under plastic wrap while you are chopping vegetables.
Melt 2 T. butter in 1/2 c. water in sauce pan over medium heat.
add carrot, cook covered for 5 minutes
add potato, cook 5 minutes longer, stir as needed
add celery, onion, and peas, cook 3 minutes longer
Combine browned goose cubes and condensed cream of mushroom soup.
Roll pie crust and place into quality 9 inch pie tin. Add filling. roll and place top crust. cut vent slits. brush with egg and cream wash.
Bake 35 minutes or until crust is golden brown.